Pork Tenderloin on Black Lentil Vegetables

Ingredients

• 30 g Almonds
• 2 bunches lemon thyme
• parsley
• 1 clove garlic
• 20 g Parmesan
• 80 ml rapeseed oil (cold-pressed)
• Sea salt
• freshly ground white pepper
• 200 g beluga lentils
• 2 shallots
• 1 bundle soup greens
• 2 tbsp Rapeseed oil
• 500 - 600 ml poultry stock
• 2 tbsp sugar
• 3 - 4 tbsp honey vinegar
• 1 untreated orange (zest and juice)
• 40 g cold butter cubes
• 80 g sun-dried tomatoes (in oil)
• 4 slices toast bread
• 60 g Almonds
• 2 Tbsp softened butter
• 750 g pork tenderloin (boneless, skinless, tendon-free)
• 1 tbsp Rapeseed Oil
• 4 tsp sweet mustard

Instructions

1. 1.

   Pesto: Roughly chop the almonds and roast them in a dry pan until fragrant. Remove from heat to cool. Strip thyme leaves and parsley stems, roughly chop. Peel the garlic clove, grate the cheese finely, then blend all with cold-pressed rapeseed oil, salt, and pepper.

2. 2.

   Lentils: Soak lentils for 1 hour in cold water, drain. Trim shallots, clean soup greens, dice everything finely and sauté in rapeseed oil; add lentils and continue sautéing. Deglaze with 500 ml stock, bring to a boil, then simmer for about 20 minutes until the liquid is absorbed and lentils are tender; if needed, add more broth. Caramelize sugar, deglaze with vinegar and orange juice, let the caramel reduce, then stir in orange zest and butter. Season with salt, pepper, and optional vinegar.

3. 3.

   Crust: Dice tomatoes finely. Toast bread slices until crisp, pulse with almonds in a food processor to a fine meal. Mix with butter, tomato cubes, and salt to form a dough.

4. 4.

   Meat: Preheat oven to 220 °C (direct heat). Season pork with salt and pepper, sear each side for 2–3 minutes in rapeseed oil until just cooked. Brush with mustard, then press the crust mixture over the meat. Bake on the middle rack until golden brown. Serve alongside lentil vegetables and pesto.